Rainbow Chopped Salad


Photograph by: Kiyoshi Togashi

This is a very easy salad recipe that is nice for Rosh Hashannah because it is beautiful to look at and includes pomegranates and other colorful fruits. You can add figs or dates to include other symbolic foods in the salad.

1/4 cup red wine vinegar
1-1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil

6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
3/4 cup pecans, toasted, coarsely chopped
1/2 cup pomegranate seeds

For the dressing
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

For the salad
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

Comments are closed.